The 3rd St Leonards Festival promises to be bigger and better.
The streets will once again resound with laughter and happy voices. The Kings Road will again feature a Festival Market with more stalls and a wider range of goods to tempt and delight shoppers. The entertainment lined up for Kings Road this year is fantastic and must not be missed.
The main band this year will be Maron Town, who will be performing on the stage in Warrior Square Gardens.
Jukanoo will be creating a wonderful carnival all around Warrior Sq. Making a third return will be all the various market stalls along Kings Rd selling exotic foods and vibrant goods.
The seafront will once again be the place to be for the more active and sports minded visitor. Run by Active Hastings there will be a variety of events for people to participate in. Warrior Square Gardens will once again feature a skateboard ramp to thrill our younger visitors.
Also on Warrior Square Gardens will be a range of community stands to browse and gather information on local groups and services. The much anticipated contributions and performances from local community groups on the main stage on Warrior Square Gardens will commence at noon. These are planned to include as many local groups as possible and will feature dance groups as well as music and song.
Showing posts with label Eating out in Hastings. Show all posts
Showing posts with label Eating out in Hastings. Show all posts
Monday, 14 July 2008
Monday, 18 February 2008
1066 ... was that some battle?
One of our local tourist guides has come in for a fair bit of stick recently and has had to be pulped after naming the 1066 Battle of Hastings victor as the Duke of Wellington.
The Battle Town Map and Guide describes how Wellington crossed the Channel in 1066 to take on England’s King Harold. Wellington — famous for his triumph at Waterloo — as any fool knows was not born until 700 years later.
The problem, of course, is that these things are no longer carried out by local companies but by firms from outside the area staffed by bozos who don't know their Wellington from their Hush Puppy!
Bosses at Cityscape Maps have apologised for the mistake. Les Ball, managing director of the Lincoln-based firm, said: “We are aware there is an error”.
You're not wrong there Les.
The Battle Town Map and Guide describes how Wellington crossed the Channel in 1066 to take on England’s King Harold. Wellington — famous for his triumph at Waterloo — as any fool knows was not born until 700 years later.
The problem, of course, is that these things are no longer carried out by local companies but by firms from outside the area staffed by bozos who don't know their Wellington from their Hush Puppy!
Bosses at Cityscape Maps have apologised for the mistake. Les Ball, managing director of the Lincoln-based firm, said: “We are aware there is an error”.
You're not wrong there Les.
Thursday, 3 January 2008
The Ten Great Restaurant Swindles - not at Intimo though - we guarantee it!
We were interested in a report issued this week on the Ten Greatest Restaurant Swindles.
1. Sea bass or not?
Once cooked, the prime fillet of sea bass can be hard to identify – and there are many lookalike, imposter species being dressed up as the original. Among the counterfeit fish recently identified in Britain's kitchens by local authorities were the Patagonian toothfish – which is often sold under the moniker of "sea bass".
Intimo Sea Bass is ... Sea Bass. Guaranteed!!
2. Plastic salads
Supermarket bagged salads are full of additives, deteriorate rapidly, and have been vilified as an environmental disaster. But while it may be acceptable to crack open a bag in the comfort of your own home, there's no excuse for serving the stuff in a restaurant. But most pub chains do use pre-prepared salad to garnish their burgers and fries.
Our kitchen is crammed with rael, fresh lettuce, tomatoes and cucumbers - honestly!!
3. Instant egg, and other powders in a packet
According to Government food policy officer Les Bailey, the appearance of the words " made from natural ingredients" on menus should set alarm bells ringing. The officer, who oversees trading standards in British restaurants, has heard of countless examples of the less work-intensive powdered egg being passed off as scrambled. Less common is powdered potato – often conspicuous by its ever-present lumps – but still passed off by crafty caterers as genuine mash.
Powdered Egg????? Michael would kill us!! Our eggs are laid by real hens!
4. Reformed ham, chicken or scampi
It's common for eateries to pass off scampi tails glued together with additives as "scampi" pieces. They can even be minced scampi that has been breaded. This is " reformed scampi", a turn-off for menu-writers.
Reformed? NO!!!!!
5. When "organic" equals factory-farmed
Foodies love organic meat, and are willing to pay vastly inflated prices in the belief that it's healthier and tastes better. But not every restaurant plays by the rules. In December, a Notting Hill eaterie frequented by Kate Moss, Robbie Williams and Kylie Minogue was fined £7,500 for falsely claiming that meat it was using was organic.
When we do say Organic, we mean organic. But more often than not we serve honest to goodness meat. And we cook it well too!
6. Dodgy drinks
Drinks can account for half a typical restaurant bill, so it's little surprise that canny outlets use every trick in the book to increase their margins. Always check that the label on your wine bottle tallies with the menu – cheaper vintages are often substituted in the hope that a diner won't notice.
Check our wine list - it does what it says on the tin.
7. The fishy business of "wild" salmon
It is little wonder, given how many times we are told that farmed salmon is full of toxic nasties, that people are prepared to pay a fortune for the wild variety. However, research by the Food Standards Agency reveals that up to 15 per cent of fish labelled as "wild" is actually farmed. Its survey found that 10 per cent of "wild" sea bass on menus was farmed, rising to 11 per cent of sea bream and 15 per cent of salmon. The reason is purely financial. Farmed fish is much cheaper than wild: in markets wild salmon can cost £30 per kg, while the farmed variety can cost from just £4.20 per kg.
When we use Salmon, we always tell you the source. We sometimes use farmed salmon - which cooked right tastes just great and is priced reasonably to reflect its quality.
8. When "home cooked" means microwaved
The term " home-cooked" that is scrawled across many a pub chalkboard is meaningless. Ideally, steak-and-kidney pies, pasties and apple pies should be prepared on-site with enough genuine effort to be called " home-cooked ".
When we say home cooked, we mean home cooked. Period!
9. Boil-in-the-bag main course
The "pub grub" industry needs to produce reliable food, fast. Many outlets therefore resort to serving "boil-in-the-bag" main courses, which chefs tend to call " sous vide" – a nebulous (if gourmet-licious) term that literally translates as "in a vacuum". It is, for example, almost impossible to lay one's teeth on a freshly cooked lamb shank in UK pubs (including Mr Dancer's), because it can take up to five hours to cook. Boil-in-the-bag can be heated up in minutes.
Not even worth commenting on. Our competitors may - but we never use boil in the bag!
10. Line-caught lies
"Line-caught" conjures up images of an artisan fisher with a rod. What it actually means is that an ugly great trawler has crossed the ocean with several hundred yards of nylon and hooks hanging out the back, indiscriminately killing all sea life as well as the occasional albatross. Even then, line-caught fish is more expensive than farmed or netted alternatives, since it is normally fresher and its flesh firmer. Most consumers cannot taste the difference, and an estimated 5 per cent is mislabelled by disreputable outlets or suppliers.
We serve unpretentious food. So 'line caught doesn't enter the equation.
1. Sea bass or not?
Once cooked, the prime fillet of sea bass can be hard to identify – and there are many lookalike, imposter species being dressed up as the original. Among the counterfeit fish recently identified in Britain's kitchens by local authorities were the Patagonian toothfish – which is often sold under the moniker of "sea bass".
Intimo Sea Bass is ... Sea Bass. Guaranteed!!
2. Plastic salads
Supermarket bagged salads are full of additives, deteriorate rapidly, and have been vilified as an environmental disaster. But while it may be acceptable to crack open a bag in the comfort of your own home, there's no excuse for serving the stuff in a restaurant. But most pub chains do use pre-prepared salad to garnish their burgers and fries.
Our kitchen is crammed with rael, fresh lettuce, tomatoes and cucumbers - honestly!!
3. Instant egg, and other powders in a packet
According to Government food policy officer Les Bailey, the appearance of the words " made from natural ingredients" on menus should set alarm bells ringing. The officer, who oversees trading standards in British restaurants, has heard of countless examples of the less work-intensive powdered egg being passed off as scrambled. Less common is powdered potato – often conspicuous by its ever-present lumps – but still passed off by crafty caterers as genuine mash.
Powdered Egg????? Michael would kill us!! Our eggs are laid by real hens!
4. Reformed ham, chicken or scampi
It's common for eateries to pass off scampi tails glued together with additives as "scampi" pieces. They can even be minced scampi that has been breaded. This is " reformed scampi", a turn-off for menu-writers.
Reformed? NO!!!!!
5. When "organic" equals factory-farmed
Foodies love organic meat, and are willing to pay vastly inflated prices in the belief that it's healthier and tastes better. But not every restaurant plays by the rules. In December, a Notting Hill eaterie frequented by Kate Moss, Robbie Williams and Kylie Minogue was fined £7,500 for falsely claiming that meat it was using was organic.
When we do say Organic, we mean organic. But more often than not we serve honest to goodness meat. And we cook it well too!
6. Dodgy drinks
Drinks can account for half a typical restaurant bill, so it's little surprise that canny outlets use every trick in the book to increase their margins. Always check that the label on your wine bottle tallies with the menu – cheaper vintages are often substituted in the hope that a diner won't notice.
Check our wine list - it does what it says on the tin.
7. The fishy business of "wild" salmon
It is little wonder, given how many times we are told that farmed salmon is full of toxic nasties, that people are prepared to pay a fortune for the wild variety. However, research by the Food Standards Agency reveals that up to 15 per cent of fish labelled as "wild" is actually farmed. Its survey found that 10 per cent of "wild" sea bass on menus was farmed, rising to 11 per cent of sea bream and 15 per cent of salmon. The reason is purely financial. Farmed fish is much cheaper than wild: in markets wild salmon can cost £30 per kg, while the farmed variety can cost from just £4.20 per kg.
When we use Salmon, we always tell you the source. We sometimes use farmed salmon - which cooked right tastes just great and is priced reasonably to reflect its quality.
8. When "home cooked" means microwaved
The term " home-cooked" that is scrawled across many a pub chalkboard is meaningless. Ideally, steak-and-kidney pies, pasties and apple pies should be prepared on-site with enough genuine effort to be called " home-cooked ".
When we say home cooked, we mean home cooked. Period!
9. Boil-in-the-bag main course
The "pub grub" industry needs to produce reliable food, fast. Many outlets therefore resort to serving "boil-in-the-bag" main courses, which chefs tend to call " sous vide" – a nebulous (if gourmet-licious) term that literally translates as "in a vacuum". It is, for example, almost impossible to lay one's teeth on a freshly cooked lamb shank in UK pubs (including Mr Dancer's), because it can take up to five hours to cook. Boil-in-the-bag can be heated up in minutes.
Not even worth commenting on. Our competitors may - but we never use boil in the bag!
10. Line-caught lies
"Line-caught" conjures up images of an artisan fisher with a rod. What it actually means is that an ugly great trawler has crossed the ocean with several hundred yards of nylon and hooks hanging out the back, indiscriminately killing all sea life as well as the occasional albatross. Even then, line-caught fish is more expensive than farmed or netted alternatives, since it is normally fresher and its flesh firmer. Most consumers cannot taste the difference, and an estimated 5 per cent is mislabelled by disreputable outlets or suppliers.
We serve unpretentious food. So 'line caught doesn't enter the equation.
Friday, 16 November 2007
Christmas is coming!
We're really gearing up now for Christmas - and our Christmas Party menu is proving poular.
If you're looking for a great place to share your Christmas fun with friends, family or colleagues then you should look no further than Intimo.
Great food - unpretentious; great prices - good value; and a great atmosphere - warm and welcoming.
Just how restauarnts should be in our opinion.
So, what are you waiting for - book today!!
If you're looking for a great place to share your Christmas fun with friends, family or colleagues then you should look no further than Intimo.
Great food - unpretentious; great prices - good value; and a great atmosphere - warm and welcoming.
Just how restauarnts should be in our opinion.
So, what are you waiting for - book today!!
Monday, 5 November 2007
Think before you eat!
We saw an interesting article on the web yesterday. A foodie writer was suggesting that there are a number of questions you should ask of a restaurant before sitting down to eat.
Well, that's fine if you must be so intense – so we’ll put the questions to the Intimo test!
Here are the questions:
1. Does the restaurant use organic/local/fair trade produce?
Intimo tries wherever possible to use local and fresh produce.
2. Fast food is full of salt, sugar and fats – often twice the recommended daily amount.
We cook good food as quickly as we can – we don’t do Fast Food!
3. Is the food cooked fresh or microwaved?
Our food is cooked fresh and to order.
4. Are you looking for sparkling crystal and starched linen or plastic beakers and Formica tables?
Intimo does not do ‘pretentious! But we do believe in standards and quality – you’ll find our restaurant just about right!
5. Many burgers contain 48% chicken, water, beef fat, beef heart, rusk, starch, onion, salt, spices hydrolysed vegetable protein, etc – but no beef!
Then you’ve never eaten an Intimo Burger!!
6. Is the restaurant child-friendly?
We welcome well-behaved children for lunches, snacks or dinners.
7. Mark-up on wines can be as much as 400%.
All we can say is – not at Intimo!
8. Service charges are discretionary.
Absolutely - we couldn't agree more!
Well, that's fine if you must be so intense – so we’ll put the questions to the Intimo test!
Here are the questions:
1. Does the restaurant use organic/local/fair trade produce?
Intimo tries wherever possible to use local and fresh produce.
2. Fast food is full of salt, sugar and fats – often twice the recommended daily amount.
We cook good food as quickly as we can – we don’t do Fast Food!
3. Is the food cooked fresh or microwaved?
Our food is cooked fresh and to order.
4. Are you looking for sparkling crystal and starched linen or plastic beakers and Formica tables?
Intimo does not do ‘pretentious! But we do believe in standards and quality – you’ll find our restaurant just about right!
5. Many burgers contain 48% chicken, water, beef fat, beef heart, rusk, starch, onion, salt, spices hydrolysed vegetable protein, etc – but no beef!
Then you’ve never eaten an Intimo Burger!!
6. Is the restaurant child-friendly?
We welcome well-behaved children for lunches, snacks or dinners.
7. Mark-up on wines can be as much as 400%.
All we can say is – not at Intimo!
8. Service charges are discretionary.
Absolutely - we couldn't agree more!
Wednesday, 24 October 2007
Salty scandal
An investigation into the culinary offerings of some of the UK's favourite fast food restaurants has found "shockingly high levels of salt in some family, individual, and children's meal options", which in many cases could result in children receiving well over their maximum daily recommended limit in just one sitting.
That's according to Consensus Action on Salt and Health (CASH), which surveyed a total of "346 individual food and drink items and 264 advertised meal combinations" from Burger King, KFC, McDonald's and Pizza Hut.
CASH cites the example of a family of four tucking into Pizza Hut's Cheesy Bites Meat Feast, one Medium Pan Super Supreme, one Garlic Bread, one Potato Wedges, one Saucy Chicken Wings (Buffalo), and four individual Madagasca Vanilla Cheesecakes. They would, the organisation claims, consume an astonishing 12.3g of salt each - "over twice the recommended daily maximum limit for an adult (6g), and almost two and a half times the limit for a seven to 10 year old (5g) in one meal".
Down at KFC, meanwhile, a Deluxe Boneless Box "shared between four could contain 5.2g of salt per person", which is "almost a whole day's salt limit for an adult and over the recommended maximum daily limit for a child".
Menus aimed specifically at kids fared little better. CASH probed 21 such menu items and 48 meal combinations. It reports: "The salt content of the meal combinations varied from 4.3g of salt in a Pizza Hut children's meal (nearly 50 per cent more than the 3g upper daily limit for a child of four to six years) to 0.6g in a McDonald's Happy Meal of chicken nuggets and a fruit bag."
Intimo has a novel approach to salt on it's customer's food.
You'll find it in a small pot on the table - just next to the pepper.
Here at Intimo we don't offer fancy promotional dealsor Family Fun Packs. Instead,we believe in providing good food, home cooked and at honest prices.
So, the next time you fancy taking the family for fast food - think again and come and try us.
Intimo - a breath of fresh air. With no salt added.
That's according to Consensus Action on Salt and Health (CASH), which surveyed a total of "346 individual food and drink items and 264 advertised meal combinations" from Burger King, KFC, McDonald's and Pizza Hut.
CASH cites the example of a family of four tucking into Pizza Hut's Cheesy Bites Meat Feast, one Medium Pan Super Supreme, one Garlic Bread, one Potato Wedges, one Saucy Chicken Wings (Buffalo), and four individual Madagasca Vanilla Cheesecakes. They would, the organisation claims, consume an astonishing 12.3g of salt each - "over twice the recommended daily maximum limit for an adult (6g), and almost two and a half times the limit for a seven to 10 year old (5g) in one meal".
Down at KFC, meanwhile, a Deluxe Boneless Box "shared between four could contain 5.2g of salt per person", which is "almost a whole day's salt limit for an adult and over the recommended maximum daily limit for a child".
Menus aimed specifically at kids fared little better. CASH probed 21 such menu items and 48 meal combinations. It reports: "The salt content of the meal combinations varied from 4.3g of salt in a Pizza Hut children's meal (nearly 50 per cent more than the 3g upper daily limit for a child of four to six years) to 0.6g in a McDonald's Happy Meal of chicken nuggets and a fruit bag."
Intimo has a novel approach to salt on it's customer's food.
You'll find it in a small pot on the table - just next to the pepper.
Here at Intimo we don't offer fancy promotional dealsor Family Fun Packs. Instead,we believe in providing good food, home cooked and at honest prices.
So, the next time you fancy taking the family for fast food - think again and come and try us.
Intimo - a breath of fresh air. With no salt added.
Wednesday, 17 October 2007
What planet do these people live on???
The 2008 Good Pub Food Guide has just been published and, according to these so-called experts, the price of pub food has soared to an average £20 for a two-course lunch and glass of wine.
What?
They also g
o on to say that unless pubs rein in their prices, they risk losing customers. According to them, the price of a pub main meal, such as steak and kidney pie, costs on average £10.50.
Well we don't know what planet these people live on - but one thing we can guarantee you - it doesn't need to cost anywhere near that at Intimo. Our current lunch menu boasts a range of great home cooked and home prepared food for just a fiver.
Yes, that's right - a fiver!
We've alos got a great range of meat, fish, pasta and salads to tempt you - and they'll cost you nowhere near £20 a head we can assure you!!
So what are you waiting for - why not try us out?
Christmas party bookings are now starting to come in - so don't forget to get your places booked asap. We'll be promoting our Christmas menus very shortly.
What?
They also g
o on to say that unless pubs rein in their prices, they risk losing customers. According to them, the price of a pub main meal, such as steak and kidney pie, costs on average £10.50.Well we don't know what planet these people live on - but one thing we can guarantee you - it doesn't need to cost anywhere near that at Intimo. Our current lunch menu boasts a range of great home cooked and home prepared food for just a fiver.
Yes, that's right - a fiver!
We've alos got a great range of meat, fish, pasta and salads to tempt you - and they'll cost you nowhere near £20 a head we can assure you!!
So what are you waiting for - why not try us out?
Christmas party bookings are now starting to come in - so don't forget to get your places booked asap. We'll be promoting our Christmas menus very shortly.
Wednesday, 29 August 2007
A great Bank Holiday!
We enjoyed a good Bank Holiday Weekend with a great crowd of people visiting us over the three days - it was good to see old friends and some new ones enjoying our hospitality.
Mind you, you shouldn't wait for a holiday weekend to come and sample Intimo!
Smoking
Reports suggest that cigarette sales have dropped by almost 7% since the smoking ban was introduced in England in July.
We don't moralise at Intimo but we do support the right of our customers to enjoy their food and drink in a smoke-free atmosphere.
However, for those of our customers who do like to smoke, we have plenty of outdoor space with seating from which you can enjoy your tobacco.
So, with just a few days of summer remaining, why not pop down to the coast and see us for a great lunch, dinner or snack?
Mind you, you shouldn't wait for a holiday weekend to come and sample Intimo!
Smoking
Reports suggest that cigarette sales have dropped by almost 7% since the smoking ban was introduced in England in July.
We don't moralise at Intimo but we do support the right of our customers to enjoy their food and drink in a smoke-free atmosphere.
However, for those of our customers who do like to smoke, we have plenty of outdoor space with seating from which you can enjoy your tobacco.
So, with just a few days of summer remaining, why not pop down to the coast and see us for a great lunch, dinner or snack?
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